We like mussels at our house.... a budget-conscious and delicious buy from Monterey Fish. Plus the quick prep makes for an easy dinner. At home in California, foraging for Mussels is a no-no. Quarantine signs warn of contamination and unhealthy waters.

For the first time in my life, we got to harvest our own mussels off the shore! We were recently in Golden Bay, New Zealand - tucked into the lightly populated shores on the gorgeous South Island, the waters are clean and harvesting seafood from the beaches is just fine.

We heard that the tides were low at ten am, so off we set with a few buckets in hand. Within 15 minutes we had plenty of mussels to cook up.

In trying to keep our meal as simple and local as possible, we threw together an easy spaghetti with mussels. We borrowed a few spices from our neighbor, harvested some herbs from the garden there, then walked to the nearby market and bought some New Zealand Sauvignon Blanc, local onions, butter, olive oil, sea salt, and pasta.

INGREDIENTS

2 tablespoons butter

2 tablespoons olive oil

3 pounds mussels

1 1/2 cup dry white wine

5 cloves garlic, coarsely chopped

1 tablespoon fennel seeds

pinch of red pepper flakes or chili powder

1/4 cup cream

5 sprigs thyme

1/4 cup heavy cream, warmed

fresh ground pepper

sea salt

handful of chopped parsley and/or parsley blossoms if available

1 pound spaghetti or linguine

Clean and de-beard mussels. (Our harvested mussels took a lot more prep than the ones we buy at Monterey Fish. Paul scrubbed a multitude of barnacles from the shells. He gave the mussels numerous baths in fresh water. Then he and Lilah removed the beards.)

Start to heat a large stock pot of water for cooking pasta.

Warm 4-6 low soup bowls.

Get another large pot ready in which to cook the mussels. Melt butter and olive oil over medium heat. Add garlic, chili, and fennel seeds. Cook for just a few minutes until garlic is tender.

Phyllis,I do love that napkin! Thank you! It has been on quite a journey so far.Wish I could have shared the mussels with you guys... It is such a treat to harvest our own seafood. We've eaten clams and oysters from the shore too. Decadent.xxxoooE

How incredible is it to be able to gather your own shellfish and then have an incredible assortment of NZ Sauv Blancs to choose from? So envious!The L.A. news showed a earthquake in NZ, and I immediately thought of you. I hope it didn't get in the way of your activities.